• Brianna Rhodes, RD, CD

Salsa Chicken Tacos

Savory salsa chicken wrapped in flour tortillas. Add cheese and guacamole and you get perfection. This easy slow-cooker recipe has 3 ingredients, but it is tasty!

Tacos are a pretty universally liked food. They are easy to make for a crowd, and simple enough for a family dinner as well. There are so many variations to the taco. You can pick ground beef, chicken, pork, or fish. It’s easy to customize as well—serve buffet style and everyone can build their own.

I often struggle with finding a good side for a dish like this. The entrée has everything—the grain (tortilla), the meat (chicken) and some vegetables (lettuce/tomato, etc). But it doesn’t seem like enough to just serve tacos. The traditional sides with tacos are rice and beans, or chips and salsa. However you significantly increase the nutritional value and decrease the calorie count by choosing vegetables or fruit as your sides.

Any time I make a crock-pot recipe like this, we plan on having it for a few days. It makes a great freezer meal too. I am definitely a fan of left-overs. Once I have teenage eating machines for children, my recipes might not last as long. But that is a long way off. Above is a picture of our 2nd day tacos with celery and strawberries for sides.

My kids are no where near teenage-hood yet, so they still prefer things separated. And don’t even think about spicy! I typically give them a cheese quesadilla and some of the chicken meat rinsed off. If you choose a particularly spicy salsa, however, you might not be able to pull the rinse-off trick. Then they get all the other toppings on the side.

Meal:

  • 2 flour tortillas (6”)

  • 1 oz shredded cheddar cheese (divided)

  • 4-5 oz salsa chicken (divided)

  • ½ cup shredded lettuce

  • ¼ cup diced tomatoes

  • 2 Tbsp Guacamole

  • 1 cup broccoli

  • 1 ½ Tbsp Ranch dressing

Recipe Used in this meal:

Slow Cooker Salsa Chicken

Serving size: 4 oz

Servings per Recipe: 12

Ingredients

  • 6 chicken breasts (boneless/skinless)

  • 1 jar Salsa of choice (16 oz)

  • 2 Tbsp Taco seasoning

Directions

  1. Place frozen chicken breasts in crockpot. Cover with salsa and taco seasoning.

  2. Cook on low 6-8 hours.

  3. Shred, then return to crock pot. Serve hot.

Topping ideas: Cheese, lettuce, tomato, guacamole, salsa, sour cream, beans

Nutrition Facts Label for Entire Meal:

Nutrition Facts Label for Slow Cooker Salsa Chicken:

RD and Me

Brianna Rhodes, RD, CD

  • White Instagram Icon
  • White Facebook Icon
  • White Pinterest Icon

© 2016 RD and Me Nutrition Consulting, LLC